TWO FRIENDS PATIO RESTAURANT

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed breadcrumbs stored inside Nonfood-grade container by dry storage.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over butter packaged inside walk in freezer. Manager rearranged. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw fish inside walk in cooler. Manager stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (48F - Cold Holding) by cook line. As per manager less than 2 hours. Manager put ice. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting boards soiled by prep area. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice discarded at hand sink bar area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed by hand sink bar.

Intermediate - No soap provided at handwash sink. By bar.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed bowl no handle stored inside sugar container across WIF. Manager removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drinks stored stored on top of prep table near sugar containers. Manager discarded. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed by hand sink prep area. By barManager provided. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed wall fan soiled by WIF entrance. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer buckets stored on top of prep table by waffle station.

Basic - Wet mop not stored in a manner to allow the mop to dry. By entrance kitchen.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed by cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not labeled at prep table across walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cooked rice in reach in cooler, located at preparation kitchen. During the inspection employee removed items and placed them correctly.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. During the inspection employee cleaned it. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. During the inspection employee cleaned it. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.

High Priority - Raw animal food smell eggs stored over/not properly separated from ready-to-eat food, sliced ham .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs 51F Ice was added to the holding container Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.can-opener blade is solid , put in dish area to wash. Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Wild birds present on ground/table/chairs/railings in outside dining room/bar. I discussed with manager the necessity of sanitizing the tables after each customer and if birds are on the chairs or tables to sanitize immediately

Basic - Employee personal items purse, stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees. Prep area

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm quaternary

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice scoop handle in contact with ice.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Working containers of food removed from original container not identified by common name. Shredded beef from two days not labeled.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen, liquid eggs, cheese, ham, butter, cream cheese, cheese, butter, eggs ambient 50-92F. Items have been out of temperature less than 2 hours, recommend holding on time. Items out of temp in glass door beverage and single door low boy at cookline. Warning - From follow-up inspection 2023-06-16: In kitchen on ice egg, mushrooms, egg, cream cheese, cheese 44-71F. Person in charge filling out time paperwork for items during inspection. In lowboy at cookline ham, shrimp from walk in 30 mins ago 46F. In glass door cheese and cut tomato at 51-55F. Items moved from walk in less than 1 hour ago. Person in charge time marked items out in kitchen. And iced down time/temperature control for safety items in units. Admin Complaint Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef patty (47F - Cold Holding) inside reach in cooler at cook line and cooked eggs (67F - Cold Holding) at salad preparation area. As per manager, reach in cooler doors were opened for less than 30 minutes for restocking. Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at preparation area.

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed food manager unaware of minimum cooking temperature for fish. Provided minimum cooking temperatures handout. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed walk-in cooler shelves soiled.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu offers eggs, raw salmon, and seared tuna undercooked. Items not identified. Employees edited menus during inspection. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. Observed inside margarine container. Manager discarded item. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water when valve is open at ware washing area. As per manager, item to repair valve has been ordered.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed at kitchen entrance door.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled with food debris at preparation area. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed raw tuna inside reduced oxygen packaging at walk in cooler.

Basic - Food stored on floor. Observed containers of ground conch stored on floor at walk in cooler. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of soda machine and ice bin soiled with black substance. Employee began removing debris. Observed soda gun holsters soiled at bar. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Observed at ware washing area.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Located at preparation area and cook lines.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chopped Ham 62 f cheese 59 f 60 f cooked beef cook placed food off temperature inside cooler. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris to kitchen can opener.

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Basic - Carbon dioxide/helium tanks not adequately secured. In Dry storage area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed kitchen cook wearing a watch while working with food.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled shelves inside walk-in cooler, also observed Heavy grease to kitchen hood.

Basic - Open dumpster lid.

Basic - Stored food not covered. Observed buckets of raw Garlic in kitchen true cooler not covered.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp being thawed in standing water in 2 Compartment sink.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Raw animal food stored in same container as ready-to-eat food. Reach in cooler by the cook line: raw fish stored above cheese. Discussed with the operator and provided the hand out for proper storage of food. Operator rearranged the food properly during the inspection.

Intermediate - Equipment drain line draining into handwash sink. Ware wash area: chemical lines drains into the hand wash sink. Observed the back area by the stairs to chemical lines drains into the hand washing sink. Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dean Kulux, Julio Mendoza, Christian Worley, operator provided copies.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. During the inspection observed color copies for most of the employees: some have green background, Dean Kulux, Julio Mendoza, Christian Worley. Florida Restaurant and Lodging Association.

Basic - Food stored on floor. Walk in freezer: cases of lobster stored on the floor.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation